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Years ago we were eating in an "authentic" Italian restaurant in a rural area for the first time. We were stunned to discover that the restaurant's default pasta doneness was almost to mush, Chef Boyardee style. To get it less done than that it had to be ordered al dente. Doing so resulted in something a lot more cooked than al dente, but at least not to mush. They told us that the default was what the locals preferred, though some folks did specify "al dente." Since then we always be sure to specify "al dente" or ask what the default pasta cooking is.
What's the default pasta doneness in your area? Is that how you like it? If you're from a soft cooked area and that's your preference have you complained about "raw" or undercooked pasta (i.e., al dente) in another region and they thought you were crazy? Please indicate what part of the country you're from to help us all learn. (We're from NY.)
I live in eastern Massachusetts and pretty much every time I have ordered it, it has been either al dente or just a shade softer. Over cooked pasta is the worst!
Last edited by magicshark; 08-29-2014 at 08:32 AM..
I am from NJ. Most restaurants cook it al dente, probably because we have a significant Italian-descent population here and that's the traditional preference. I'm not a big fan of pasta, but when I eat it, I prefer it a little more cooked, but not to mush, either. Chef Boyardee--gag!
We don't go out for Italian food, as it's one of the things I can easily make at home. But, al dente please, no matter what kitchen it's coming out of. I'm with MQ, Chef Boyardee is gross.
In Italy you generally have pasta al dente as a default in restaurants, which doesn't mean undercooked but cooked at the right point: not soft and not crunchy at all. At home you have your traditional pasta al dente as well.
I prefer al dente too. I don't like soft pasta unless it is baked pasta like lasagne or cannelloni.
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